Appetizers | German Onion Soup | Black and White Food | www.littlerustedladle.com
Print Recipe

German Onion Soup

This is a mini version of a classic soup. We've substituted beer for the sherry, and rye breaded cheese for the crouton and gruyere.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: German
Servings: 4 cups
Author: Little Rusted Ladle

Ingredients

  • 3 Tbsp. Unsalted butter
  • 1 Med. Red onion cut into thin strips
  • 1 Med. Sweet yellow onion cut into thin strips
  • 1 Bottle 12 ozs. Dark stout or IPA beer
  • 4 Cups Reduced sodium beef broth
  • 2 Sprigs Thyme
  • 1 Ea. Bay leaf
  • Salt & pepper to taste

Instructions

  • Melt butter in a large saucepan over medium heat. Add onions and cook, stirring often until caramelized.
  • Add beer and cook until beer is reduced by half.
  • Add broth, thyme and bay leaf. Cook for 30-40 minutes.
  • Remove thyme sprigs and bay leaf, then season to taste with salt and pepper.
  • Pour soup into shooter glasses topped with morel cheese triangles.

Notes

If you don't feel like serving this soup in shooter glasses, feel free to serve it in bowls or crocks.
To make serving easier, strain liquid into a glass measuring cup and keep warm until needed, reserving onions. When ready to serve, spoon a small amount of onions into 12 shooter glasses. Pour warm soup into glasses to 3/4 full. Serve with morel cheese triangles on top or on the side.